Fresh Cherry Dumplings


4 C. fresh cherries, pits removed
1/2 C. honey
1 tsp. vanilla extract
1 T. butter
2 C. baking mix (like Bisquick)
3 T. sugar
3/4 C. milk

In a large pot combine the cherries, honey and vanilla. 

Bring up to a boil and then add the butter. Reduce the heat to medium low. In a bowl combine the baking mix, sugar and milk. 
Drop the batter by spoonfuls over the top of the cherries. 
Cover and cook for 15-20 minutes. Serve warm.

Quick Refrigerator Sweet Pickles


2 large cucumbers, thinly sliced

1/4 C. table salt
1/2 C. sliced onions
1 1/4 C. water
1 1/4 C. apple cider vinegar
1/2 C. plus 2 T. sugar
1 T. mustard seed
1/4 tsp. ground cloves
1/4 tsp. allspice

Place the cucumbers in a colander and sprinkle in the salt. Toss the cucumbers around to spread the salt and let them sit in a clean sink or over a bowl for 1 hour. Meanwhile, combine the water, vinegar, sugar, mustard seed, cloves and allspice in a pot and bring to a boil. Allow to boil for 1 minute, remove from the heat and allow to cool. Rinse the cucumbers well in cold water to remove the salt. Place them on a clean towel and pat dry. Fill clean pint jars with the cucumbers and onions. Pour the brine over the cucumbers and seal with clean lids and bands. Place in the fridge for 12 hours before opening.

Squash Dressing


3 C. chopped yellow squash
3 C. crumbled cornbread
10.5 oz. cream of chicken or celery soup
1/2 C. diced celery
1/3 C. diced onion
1 stick of butter, melted
3 large eggs, beaten
1/2 tsp. poultry seasoning
1/4 tsp. pepper
pinch of salt

Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9x13 pan. Bake in a 350 degree oven for 45 minutes.